Deliciously moist chocolate cupcakes, topped with a creamy mousse made from tofu, soymilk and cocoa powder – an eggs- and nuts-free dessert that everyone can enjoy!
Special diets: Vegetarian | eggs-free | nuts-free |
️Allergens: not vegan | soy | gluten | lactose |
⏱ 99 mins – easy
🍽 12 servings – 293 kcal per serving
- 1¼ cup soy milk
- 1 tsp cider vinegar
- ¾ cup granulated sugar
- ⅓ cup canola oil
- 2½ tsp vanilla extract
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 package tofu
- 2 tbsp maple syrup
- 12 oz chocolate chips
- 1 muffin pan
- 1 mixing bowl
- 2 bowls
- 1 oven
- 1 microwave
- 1 blender
- 1 container
- 1 fridge
- 1 puff pastry bag
- 12 cupcakes liners
- 1 electric mixer
- 1 whisk
- 1 spatula
- 1 container lid
Put cupcake liners in a muffin pan.
Put 1 cup of soy milk in a mixing bowl. Add cider vinegar and mix with an electric mixer. Add in granulated sugar, canola oil, and 1.5 tsp of vanilla extract to the mixture. Mix everything together for 2 minutes.
Put all-purpose flour in a bowl. Stir in cocoa powder, baking soda, and baking powder with a whisk to get a flour mixture.
Put the flour mixture in the mixing bowl and mix with a spatula to get a cupcake mixture.
Put the cupcake mixture in the muffin pan (2/3 full).
Preheat the oven to 350°F for 12-15 minutes.
Put the muffin pan in the oven and bake for 20 minutes to get baked cupcakes.
Microwave chocolate chips in a bowl on low heat for 1 minute to get melted chocolate.
Put the remaining soy milk in a blender, then add vanilla extract, tofu, and maple syrup. Blend for 4 minutes, then add melted chocolate to the mixture to get a topping.
Put the topping in a container and cover it with a lid. Chill the container in the fridge for 60 minutes to get a mousse.
Fill a puff pastry bag with the mousse and use it to garnish the cupcakes.
It’s ready to be served !